Tuna Stuffed Shells

This week I tried a pasta dish called Tuna Stuffed Shells. I figured we enjoyed the Crab Stuffed Shells, so this one was likely to fair well also.

The meal was visually appealing, that’s for sure. I couldn’t wait to dig in to those yummy-looking stuffed shells. Oops. This was one of those recipes that looks better than it tastes. I thought it had an unusual mustard-like taste to it that I didn’t particularly care for. Maybe it was the dill weed. Overall, we thought it was pretty good but nothing spectacular, so it gets three stars from us.

I served peas with pearl onions and garlic bread alongside the pasta to complete the meal. Try it and see what you think. It’s a change of pace from your usual tuna noodle casserole.

Have a good week and good eating!
Allison

Tuna Stuffed Shells

Makes 6 servings

Ingredients:
16 jumbo pasta shells
5 tsp. all-purpose flour
2 cups skim milk
1 tsp. dill weed
½ tsp. salt
1 celery rib, diced
1 small onion, diced
1 Tbsp. canola oil
2 slices white bread, crumbled
1 can (12 oz.) light water-packed tuna, drained and flaked
½ cup reduced-fat ranch salad dressing
½ cup shredded part-skim mozzarella cheese

Preparation:
Cook pasta shells according to package directions. Meanwhile, in a saucepan, combine the flour, milk, dill weed and salt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour 1-1/4 cups sauce into a 3-qt. baking dish and set aside. In a nonstick skillet, sauté celery and onion in oil until tender. Add bread. Stir in the tuna, ranch dressing and mozzarella; mix well. Drain shells; stuff with tuna mixture. Place shells over sauce in baking dish. Drizzle with the remaining sauce. Cover and bake at 350°F for about 30 minutes or until bubbly and heated through.

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